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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Entrees

Fettuccine Alfredo with Roasted Acorn Squash

Host a mountaintop tableau this fall featuring the most savory Italian dishes.

Fettuccini alfredo with roasted acorn squash pairs perfectly with a hearty serving of parmesan chicken topped with a delicious marinara sauce. 

Parmesan Chicken

Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1 tablespoon water
  • 1 8-ounce box Italian-Style Panko (Japanese bread crumbs)
  • 1/4 cup olive oil
  • 4 boneless skinless chicken breasts
  • Marinara Sauce recipe follows
  • 1 cup grated mozzarella cheese
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Garnish: chopped fresh oregano

Method
 

  1. Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  2. In a shallow dish, lightly beat egg and water together.
  3. In a separate shallow dish, combine panko and olive oil, stirring to combine well. Coat chicken with egg mixture and then panko mixture, and place in pre- pared pan. Bake for 45 minutes. Spoon Marinara Sauce over top of chicken, and sprinkle evenly with cheese. Bake for 15 minutes. Garnish with oregano, if desired.

Marinara Sauce

Print Recipe
Ingredients Method

Ingredients
  

  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon salt

Method
 

  1. In a medium saucepan, combine tomatoes, Italian seasoning, garlic powder, sugar, and salt over medium-low heat. Simmer, covered, for 15 minutes.

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